Apple Sorbet

Author: Canadian Living

Serve this refreshing ice as a palate cleanser between courses, or for dessert (perhaps with a splash of Calvados) with crisp brandy snap cookies.

  • Portion size 2 servings
  • Credits : ©


  • 1 lb apple (about 3)
  • 2 cups water
  • 3/4 cups granulated sugar
  • 1 small stick cinnamon
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla


Coarsely chop apples, including peel and core. In large nonaluminum saucepan, stir together apples, water, sugar, cinnamon stick and lemon juice; bring to boil over medium-high heat.

Reduce heat, cover and simmer for about 30 minutes or until apples are very soft. Remove from heat. Discard cinnamon stick. Push through food mill or fine sieve into bowl; stir in vanilla.

Refrigerate for at least 8 hours or until thoroughly chilled. Pour into ice-cream machine and freeze according to manufacturer's instructions. (Or to freeze without ice-cream machine, transfer pur?to shallow metal cake pan; cover and freeze until almost solid, about most solid, about 4 hours. Break into large chunks. Pur?in food processor or blender. Transfer to 4-cup/1 L airtight container; freeze for about 3 hours or until firm or for up to 1 week.)

Nutritional facts <b>Per 1/2 cup (125 mL):</b> about

  • Protein trace
  • Calories 115.0
  • Total fat trace
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Baking & Desserts

Apple Sorbet